TAP & POUR

Observed washing of soda nozzle dispensers at hand wash sink. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.

Lack of air gap at drain line at ice machine. [CA] All equipment that discharges liquid waste shall be drained by means of indirect waste pipes, and all wastes drained by them shall discharge through an airgap into a floor sink or other approved type of receptor.

Non-functioning equipment (high temperature dishwasher, sm mechanical dishwasher at bar) [CA] Storage room shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Sanitizer concentration in mechanical dishwasher/bar measured 0PPM. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Lack of liquid hand cleanser at hand wash sink (bar). [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

Small fly found in bottle of vermouth at bar. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately.

Final rinse at hight temperature dishwasher measured <160F. [CA] Water in the rinse cycle must be at or above 160°F for 30 seconds in the high temperature dishwasher.

Lack of liquid hand cleanser at bar hand wash sink. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

Drawer refrigerator and bar refrigerator are not functioning.[CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Pressurized tanks are not secured to a rigid structure. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.